Pesang Salmon Belly with Sotanghon

Pesang Salmon Belly with Sotanghon is a Filipino fish stew cooked in clear ginger broth, that's simmered with tomatoes, onions, sotanghon noodles and seasonings. The delicate gingery aroma blended with patis (fish sauce) is the perfect base for a fish favorite - salmon belly. This is a recipe by Elizabeth Ann Quirino for The Quirino Kitchen.

Cook Time25

Course: Dinner, Fish, Lunch, Main Course

Cuisine: Asian, Filipino

Keyword: Filipino Pesang Salmon Fish Stew

Servings: people

Calories: 1kcal

Author: Elizabeth Ann Quirino - The Quirino Kitchen

Equipment

Large Stockpot

Ingredients

1 pound Salmon Belly, cut into 4-inch slices
6 to 8 ounces sotanghon noodles
1 Tablespoon lemon or calamansi juice
2 Tablespoons vegetable oil
1 whole medium-sized white or yellow onion, chopped
2 cloves garlic, peeled, minced
1 knob (1 inch slice) fresh ginger, peeled and sliced thin
2 whole tomatoes, sliced
1 Tablespoon patis (fish sauce)
6 cups vegetable broth (or water)
2 whole potatoes, peeled, quartered
1 whole fresh bok choy, sliced into 3-inch pieces
4 to 6 pieces store-bought fish tofu squares
1/2 teaspoon salt
1/4 teaspoon ground black pepper

For serving

steamed rice

Instructions

Prepare the salmon belly and the sotanghon noodles

Slice long strip of salmon belly into 4-inch pieces.
In a large bowl, marinate the salmon with lemon or calamansi juice for 20 to 30 minutes (but not longer than that).
Set aside.
In a medium-sized bowl filled with water, soak the sotanghon (cellophane noodles) for about 30 minutes till soft. When noodles are soft, drain water.
Set noodles aside.

To cook Pesang Salmon Belly:

In a large stockpot, over medium high heat, add the oil.
When oil is hot enough, saute the onions, garlic and ginger for about 2 minutes till fragrant and onions are soft.
Add the tomatoes. Pour the patis. Combine well.
Pour the broth (or water). Add the salmon belly pieces into the stockpot.
Add the potatoes.
Cover and simmer till salmon and potatoes are cooked, about 15 to 18 minutes.
Add the sotanghon noodles.
Add the bok choy and fish tofu.
Season with salt and black pepper.
Cook for 5 minutes more till bok choy softens.
Serve warm with steamed rice.

Cook's comments:

To store: If there are leftovers, keep in a covered container and refrigerate. This will keep in the refrigerator for 2 days.
This is a forgiving fish stew. One can add other leafy greens or vegetables in season to simmer together with the salmon belly. If salmon belly is not available, you can use wild-caught salmon fillets.

Nutrition